Zucchini lasagne roll ups cooked in a pan
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zucchini on a cutting board with a knife
sliced zucchini on a cutting board
zucchini slices on a baking sheet
ingredients for filling in a bowl
ingredients for filling plus an egg in bowl
marinara sauce in the bottom of a pan
zucchini strip with filling on one end
rolling zucchini around filling
zucchini bundles sitting on sauce in the pan

Continue filling and rolling all the zucchini strips and place them in the pan or dish on top of the sauce.

Next, top the zucchini bundles with more marinara sauce and a sprinkle of Parmesan cheese.  Finish with shredded mozzarella on top.

full pan of zucchini rollups with sauce on top of some of them
all zucchini roll ups in a pan topped with sauce, parmesan and mozzarella
a plate of cooked roll ups with a fork holding a piece
a beauty shot of the finished tray of zucchini roll ups
Zucchini lasagne roll ups cooked in a pan

Zucchini Lasagne Roll Ups

A healthier version of lasagna with easy portion control built right in, these zucchini lasagna roll ups have everything you want in an Italian dish except the noodles!
5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine General
Servings 2 Served
Calories 65 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2 Zucchini squash
  • 1 Cup of Marinara Sauce
  • ½ Low Fat Ricotta Cheese
  • 4 Tbsp. Grated Parmesan cheese, divided
  • 1/2 Cup Shredded Mozzarella cheese, divided
  • 1 Egg
  • 2 Tbsp. Chopped fresh parsley
  • Freshly grated nutmeg
  • Salt and pepper to taste


  • Preheat the oven to 350 degrees. Wash and dry the zucchini.
  • Take a small pan or baking dish and ladle ½ cup of the marinara sauce on the bottom. Put to the side.
  • Mix the ricotta, 2 tablespoons of the Parmesan cheese and ¼ cup of the shredded mozzarella in a bowl. Season with salt and pepper and grate the nutmeg on top of the mixture (about 1/8 teaspoon).  (Yes, you can use already grated nutmeg in a jar but the fresh nutmeg is wonderful!) Add the beaten egg and chopped parsley and stir all together. Put to the side.
  • Cut off the two stem ends of each zucchini. Then slice 4-5 long slices out of each zucchini. Place them on a baking sheet. Sprinkle with salt and pepper. Bake them for 10-12 minutes until soft. Remove from oven and let cool.
  • Place a heaping tablespoon of the cheese mixture onto the end of a zucchini slice and carefully roll it up. Place seam side down in the pan with the marinara sauce that you prepared in step 2. Do this with all the slices. (I got nine slices from my zucchini and created 9 rolls. I used an 8 x 8 metal pan.)
  • Top the zucchini rolls with the remaining ½ cup of marinara sauce. Sprinkle with two tablespoons of the Parmesan cheese and then top with the remaining ¼ cup of Mozzarella. Bake for 25-30 minutes until cooked through and the cheese is all melty! Enjoy this healthy and tasty take on lasagna rollups.


Calories: 65kcalCarbohydrates: 6gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 47mgPotassium: 542mgFiber: 2gSugar: 5gVitamin A: 512IUVitamin C: 35mgCalcium: 44mgIron: 1mg
Keyword dinner, healthier choice, pasta, vegetarian
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